Gastronomic Menu Planning (5 cr)

Objectives (course unit)

The student is able to design menus according to the business idea.
The student is able to use machinery and equipment technology appropriately in the business.
The student is able to plan and lead the event and ordering process.

Content (course unit)

To WHOM are the food and drink menus planned?
WHAT must be considered in menu planning?
HOW events and ordering processes are carried out?

Assessment criteria, satisfactory (1-2) (course unit)

The student identify different business ideas and main principles of menu planning.
The student performs in a controlled manner the design and implementation of gastronomic events and ordering processes.
The student is able to use selected raw materials using machines and equipment, but is unable to justify her/his choices.
The student can give and receive feedback.
The student looks and evaluates things from her/his own point of view.
The student recognizes the importance of ergonomics and occupational safety in the use of machinery and equipment.

Assessment criteria, good (3-4) (course unit)

The student know how to structure the meaning of business idea in relation to menu planning principles.
The student can plan and implement gastronomic events and ordering processes based on her/his own choices.
The student is able to use raw materials and methods taking into account machine and equipment technology.
The student can give and receive feedback actively and constructively.
The student is able to cooperate with ergonomics and occupational safety and is ready to develop her/his interaction skills.
The student takes responsibility and undertakes the activities of the group in addition to her/his own activities.

Assessment criteria, excellent (5) (course unit)

The student understands comprehensively the meaning of business idea in menu planning.
The student is able to plan and lead gastronomic events and ordering processes, evaluating and combining different solutions.
The student is able to choose the right raw materials and methods considering machine and equipment technology.
The student is able to analyze feedback and is committed to developing itself and the work community responsibly.
The student is able to work flexibly and foresight, and bring the service process into an economical and wellbeing perspective, taking into account the requirements of the community and industry.

Assessment criteria, pass/fail (course unit)

Joku tehtävä tai suoritus puuttuu.

Location and time

Lauantai 12.9.2020 klo 8.30-14.30 lähiopetus TAMKissa
Esittäytyminen, opintojakson aloitus
Ennakkotehtävän purku
Liikeideasta listasuunnitteluun, menusuunnittelu
Aistinvarainen arviointi/tasting
Torstai 17.9.2020 klo 14.30-16 Zoom Ruokalistakieli, juomalistasuunnittelu
Perjantai 25.9.2020 klo 14.30-16.30 Zoom Hinnoittelu, hinnoitteluharjoitukset
Lauantai 26.9.2020 klo 8.30-14.30 Hinnoitteluharjoituksia, tiedonhakua ja tiimitehtävän tekemistä
Perjantai 2.10.2020 klo 14.30-16.00 Zoom Ruokatuotanto- ja tilaustarjoiluprosessit
Lauantai 24.10.2020 klo 8.30-14.30 Zoom Listasuunnitteluesitykset ja opponoinnit, tentti klo 12.30-14.30

Exam schedules

Moodle-tentti 24.10.2020
Uusintatentti (Moodle) 29.10.2020 klo 14.00-16.00

Assessment methods and criteria

Listasuunnittelutehtävä (tiimitehtävä, 0—5, 60 %)
Tehtävän arviointi perustuu kurssin arviointikriteereihin.
Moodlen listasuunnittelutentti (yksilötehtävä, 0—5, 40 %)

Assessment scale

0-5

Teaching methods

Etäluennot ja ohjaus Zoom
Tiimitehtävä
Tentti

Learning materials

Suositeltavia kirjoja/lähteitä

Berglund, J., Rinta-Huumo, A. & Vahtera, A. 2011. Ruoasta viiniin. Keuruu: Otavan Kirjapaino Oy.
Joutjärvi, M. & Nuutila, J. 2005. Ruokasanasto. Helsinki: WSOY.
Määttälä, S., Nuutila, J. & Saranpää, T. 2008. Juhlapalvelu, suunnittele ja toteuta. Helsinki: WSOY.
Pakarinen, L., Kekäläinen S. & Pasanen, R. 2011. Viinit. Yhdistä ruoka ja juoma. Readme.fi. Hämeenlinna: Kariston Kirjapaino Oy.
Rauha-Puntalo, S. 2019. Suomalaisen ruokakulttuurin kehitys sadan vuoden aikana. http://urn.fi/URN:NBN:fi:amk-201904296401
Sillanpää, M. 2002. Säännöstelty huvi. Keuruu: Otavan Kirjapaino Oy.

Student workload

5 op = 135 h opiskelijan työtä, josta

1 op lähi-/etäopetusta ja
4 op itsenäistä työtä

Completion alternatives

AHOT 29.8.2020

Practical training and working life cooperation

Listasuunnittelutehtävän kytkeminen omiin työpaikkoihin